Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks

Meat Science

Volumn 88, Issue 1, 2011, Pages 8-13

  Pietrasik, Z ^a   Shand, P J ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Beef; Enzyme injection; Moisture enhancement; Tenderization; Tenderness

Indexed keywords

ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; BEEF; COMBINED EFFECT; CONNECTIVE TISSUES; COOKING PROPERTIES; ENZYME TREATMENT; MOISTURE ENHANCEMENT; MOISTURE ENHANCEMENTS; SENSORY CHARACTERISTICS; SENSORY SCORES; SHEAR FORCE; TENDERIZATION; TENDERNESS;

BACTERIOLOGY; MEATS; MOISTURE; MUSCULOSKELETAL SYSTEM;

ENZYMES;

ASPERGILLUS ORYZAE; BACILLUS SUBTILIS;

BRINE; INORGANIC SALT; MUSCLE PROTEIN; PEPTIDE HYDROLASE; PHOSPHATE; WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COOKING; MEAT; MECHANICAL STRESS; METABOLISM; PHYSICAL CHEMISTRY; SKELETAL MUSCLE; TASTE;

ANIMALS; CATTLE; COOKING; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; PEPTIDE HYDROLASES; PHOSPHATES; PHYSICOCHEMICAL PHENOMENA; SALTS; STRESS, MECHANICAL; TASTE; WATER;

EID: 79151485011     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.11.024     Document Type: Article

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